One Fish, Two Fish, Red Fish, BLUE FISH (And Lard)

Despite the cold that FRED GAVE ME no matter what he says to the contrary, I did manage to make some fish yesterday. We bought some blue fish at the farmer’s market–just seconds ago, I learned that they are cannibals, so even vegetarians don’t have to feel guilty about eating them.

Unfortunately I really don’t have a particularly original or interesting way to cook them, but they were good. The filets are small–two per adult are a pretty good serving.

6 blue fish filets (1 lb.)
1/2 cup fresh squeezed lemon juice
3-4 cloves garlic, minced
Hot pepper to taste (I used 1 diced cherry pepper)

Mix lemon juice, garlic, and hot pepper. Salt and pepper filets on both sides. Put filets, skin side down, on jelly roll pan. (I always called this a “cookie sheet” until someone told me a cookie sheet technically did not have sides). Pour lemon juice mix over filets and let sit for 15 minutes. Put oven rack on top shelf. Turn broiler on high. Cook fish for 5-6 minutes or until just cooked through.

I think you can cook any fish this way and life will be good.

Oh–and the lard. You can also put melt two tbsp. of lard in the bottom of a large pot, add about 1/2 cup water, 1 lb. fresh asparagus, and salt and cook on high heat until the asparaus is steamed. Unfortunately this is not vegetarian except that it involves a vegetable.

But a note to my vegetarian friend: Sesame oil and garlic will give you the same smoky feeling as bacon. It’s not a substitute, but I’ve found it to be a satisfying alternative.

3 thoughts on “One Fish, Two Fish, Red Fish, BLUE FISH (And Lard)

  1. My favorite way to cook asparagus– toss with olive oil and kosher salt, then throw on the barbecue grill for 5 minutes or so. I served this to a 9-year old boy who proclaimed it his favorite vegetable.

  2. umm… I place it perpendicular to the grates rather than parallel. It’s really not that hard. Even my carnivorous husband can manage it.

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